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Best Papaya Recipes

Best Papaya Recipes

Top Rated Papaya Recipes

This recipe blends together papaya, jalepenos and onions to make a refreshing and healthy dip with sweet and spicy flavors. Recipe courtesy of West of the Loop

Looking to skip the morning coffee but still in need of a morning pick-me-up? This agua fresca, Spanish for fresh water, packs a brisk papaya punch sure to wake you right up. This recipe is courtesy of La Cocina De Leslie

This flavorful and refreshing noodles recipe is courtesy of Beaker & Gray in Miami. We recommend doubling the chili vinaigrette and using the leftovers on anything and everything for the next week or so.

This flavorful and refreshing noodles recipe is courtesy of Beaker & Gray in Miami. We recommend doubling the chili vinaigrette and using the leftovers on anything and everything for the next week or so.

Green papaya salad is incredibly popular in Thailand, so next time you're hankering for a salad, switch it up with this recipe.This recipe is courtesy of

Just one of these smoothies will pack about 30% of your needed folate for the day. All of the following nutritional information is derived from The 100 Healthiest foods to Eat During Pregnancy by Johnny Bowden and Allison Tannis

A common but super annoying problem, any number of issues can lead to bloating: consuming artificial sweeteners, overeating, drinking carbonated beverages, it's just that time of the month... the list goes on and on. The ingredients in this recipe are all geared towards reducing uncomfortable, unfortunate-looking bloating.Read more about How to Make Kale Smoothies You Actually Want to DrinkLearn How to Make a Smoothie.

This juice tastes like a party! It’s a seriously fun fruit punch, that, unlike store bought, you can feel good about guzzling.Read more about Expensive Juice Cleanses You Can DIY Cheaply at Home.

Best Papaya Smoothie Recipe (Simple, Delicious and Healthy)

I took a break from my day-job to visit the grocery store. I was craving a papaya smoothie so I purchased half a papaya from the local store (sometimes payapas are only found at specialty stores). My plan was to make Indonesian papaya juice for this blog .

Upon seeing this deep orange fruit, one of my co-workers asked what it was. I found it a surprising comment since growing up in Indonesia, we consume a lot of papaya .

In the US papaya is still considered a tropical exotic fruit. It has gained more popularity and can be found in just about every local grocery store in my city, San Diego.

Growing up we always had papaya in our refrigerator. The fruit might be cut up and served as-is or often my mom would sprinkle some sugar and squeeze some lime juice .

The other preparation my family cook prepare sometimes was mashing them with a fork to create a coarse smoothie. They are sweet, tangy and ooh so refreshing on a hot day in Jakarta.


Papaya is a native to Central America region, although the Spanish and Portuguese explorers spread them around throughout the tropical and subtropical lands, such as Southeast Asia, India and some part of Africa.

They are relatively easy to grow and produce fruit in only two years. They are a herbaceous plant but resemble a tree (and a unique one at that). It even has a hollow trunk! Most varieties will product a lot of fruit over several years.

Papaya has a sort of elongated sphere-like shape. It looks like a melon. The skin is green when unripe and slowly turn to yellow in color as it turns ripe .

Some variety of papaya has a deep, intense orange color, reminding me of sunset in the tropic with small gelatinous-like black seeds the size of small peas that are nicely nestled and covered the hollow center of the fruit once cut in half .

Other varieties have a yellow flesh with the same gelatinous-black seeds in the center. The flesh is sweet with an almost buttery soft texture.

The largest papaya producing countries are India, followed with Brazil, Mexico, Indonesia and Nigeria.


There are a few different varieties of papaya that can be found in your local supermarket.

Mexican Red or Yellow or Caribbean Red Papaya

  • These types of papaya are the most popular and more economical than the Hawaiian counterpart. They are not as sweet as the Hawaiian papaya. The Mexican and Caribbean varieties are fairly large fruit that can weigh close to several pounds.

Hawaiian Sunrise and Sunset Papaya

  • oth varieties are fairly small fruit weighing less than 2 lbs. The skin is yellowish reddish color and the flesh is more yellowish orange.

In my opinion, the Hawaiian papaya is the sweetest and most flavorful papaya I have ever eaten. When I’ve visited Hawaii, I always make sure to get some in the local grocery store along with some lime .

I will cut them in half once I get to the hotel, remove the seeds out, squeeze some lime juice and using a spoon, spooning the flesh right out of the skin .

It is so delicious and simple, a perfect addition to any breakfast or snack.

Thankfully, Hawaiian papaya are gaining some popularity in the mainland and can be found in some grocery store. It is a little pricier than the Mexican at just under $5 per papaya .

If you can splurge, do purchase them, although you might need to get a couple of the fruits to make papaya smoothie/juice.


Besides it is delicious, papaya is also high in nutritional value and has medicinal qualities. These are some of the benefits:

  • Have you been suggested by your doctor or your friend to eat fruits that start with a letter P when constipated? Papaya is indeed included on this list of high-fiber fruits along with peach, pear, prune, plum, etc. Study shows, the fiber in papaya can bind to cancer-causing toxins in the colon and keep them away from healthy colon cell, thus has been associated in reducing the risk of colon cancer. One of the memories I remember from my childhood, my mom always fed us papaya to help with our digestive system. Now that I have my own children, I offer the same for my kids especially when they are having a little trouble using the toilet.
  • Papaya is packed with antioxidant nutrients such as carotenes (what makes the color orange, similar to carrot) and vitamin C. These nutrients may be helpful to promote against heart disease including atherosclerosis and diabetic heart disease.
  • The vitamin A and C in papaya can also be useful in promoting healthy immune system to prevent illnesses such as common cold and flu.


  • Look for papayas with a yellow colored skin that is somewhat soft to the touch for ripe papaya. Store them in room temperature if they won’t be eaten right away. If you purchase papaya that is not quite ripe, place it in a brown paper bag with a banana. It will accelerate the ripening process.
  • Once the papaya is cut in half length-wise, scoop the seeds out with a spoon. The seeds are actually edible but a little grainy with a hint of bitterness once you bite into it.
  • Use either a blender or a food processor to make the smoothie. Alternatively, you may use the back of the fork to mash the papaya (this was how my family cook prepared the juice since we did not have any small electronic appliances to turn them into smoothie .

Green Papaya: All you want to know and Green Papaya Recipes | Raw Papaya Recipes

Green Papaya or raw papaya is an often overlooked produce. I remember the first time I went looking for a raw papaya was when I ate a Thai papaya salad in a restaurant and wanted to recreate it at home. A lot of raw / unripe fruits like papaya, banana, jackfruit and mango find uses in Indian cuisine. It is interesting to note that the green or raw versions of these fruits are used to cook savoury dishes such as curries, chutneys and even in biryanis.

Is raw papaya good for health?

Raw Papaya has a few distinct health benefits, from its sweeter ripe counterpart.

Papain and Chymopapain – Powerful enzymes that help with protein digestion, reduces inflammation in the body

Fibre – Fibre from raw papayas resists digestion until large intestine, where it ferments. This fermented starch becomes food (prebiotic) for the beneficial bacteria in the gut.

Resistant starch – These special kind of carbohydrates that are resistant to digestion, do not cause spikes in the blood sugar levels, and are useful for diabetics to include in there diet.

Potassium – Regulates blood pressure, neuromuscular system, water balance etc.

Raw papaya leaf juice has found great use in the management of dengue fever, in increasing the platelet count. There has been no focussed study to prove this yet.

Raw Papaya and pregnancy: In India, papaya in pregnancy has always been a big question mark. The milky latex like secretion in the unripe / green papaya may mimic the action of prostaglandins and oxytocin, both of which are hormones secreted in the body, which cause uterine contractions. The ripe fruit does not seem to have a similar action. A baby in womb is too precious to take any silly chances, which is why a raw papaya is best avoided during pregnancy.

The white sap secreted from the stem or the cut edges of a raw papaya can be a skin irritant to some, so do be careful while handling it.

Even though raw papaya has excellent health benefits, it is not very appetising. It has a very bland taste, sometimes medicinal even, and needs to be cooked into some interesting dishes to be made more acceptable.

When the papaya tree in my garden needed to be taken down, I was left staring at 2 dozen raw papayas. Other than distributing it to any neighbours who would take it, I still had more than a few to put to use. Some ideas for green papaya recipes came from Twitter , and some from my neighbours themselves.

Raw papaya seems to find good use in Bengali cuisine as well as Kerala cuisine. In the North, it is made into chutneys and pickles. Gujarati cuisine also seems to have a fair repertoire of green papaya recipes, their chutney being the most famous.

Green papayas pair well with the following ingredients:

  • Potatoes
  • Brinjal / Eggplant
  • Cumin
  • Panchphoron
  • Strong flavoured oils like mustard oil
  • Chana dal / Tur Dal

How to cook a raw papaya?

While raw papaya in grated form can be eaten raw in salads, raw papaya can be cut into cubes and steamed for 5-7 minutes or cooked on stove top with some water or pressure cooked for one whistle.

Here are some delicious raw / green papaya recipes cooked up by yours truly and some of my blogger friends.

Raw Papaya Avial Kootan – Aparna / My Diverse Kitchen

Raw Papaya Bharta – Rekha Karmakar / Tabulous mom

Raw Papaya and carrot raita Health Food Desi Videsi / Sangeeta

Cooking with raw papayas – Green papaya recipes – ideas from Twitter

Raw papaya koftas – Steamed grated raw papaya mixed with besan and spices, shaped into koftas and fried – @prernao2

Raw papaya parathas – Grated raw papaya added to atta along with spices and rolled out into parathas – @prernao2

Raw papaya sambar and poriyal – When in doubt, the South Indian Sambar and poriyal always to the rescue. Steam and toss with tempering for poriyal and cook cubes of raw papaya in tamarind water and proceed to make sambar. – Ideas from @ahbuna_

@SoumyaBha_t shares that raw papaya halva used to be a thing during her granny’s times. I can well imagine this, given that Kasi Halva made from white pumpkin / ash gourd is a very popular sweet in Tamil weddings.

@purba_ray Papaya curry with panch phoron, hing and tomatoes

@Martianparasite Green papaya sweet chutney also known as plastic chutney is yum! – Yes it is, it was one of the 4 recipes I cooked with raw papaya. @umaimaabdulally also voted for the Gujarati style chutney.

@Madhu_gopalan says that her mother used to sneak it into pretty much everything – aloo curry, kootu etc.

My friend @dillidikudii > Add it to doughs, pakoras, all grated. Yes ma’am, i tried the grated papaya in parathas and it was truly delicious.

My blogger friend Meena from Hookedonheat recommends adding it to Thai curries.

@vinnykhullar – Grate it and stuff into parathas with chillies, coriander, salt and any other spices. Serve with curd, malai and butter. Now that’s a feast!

@minirib says We use this in a tangy orange Goan curry, tastes delicious.

@manjiradu – Big chunks cooked with masur dal, topped with ghee, served with rice and aloo bhaji

@saibal006 Boiled papaya with rice, mustard oil, chillies makes a bengali dish

@sanshimmer Green papaya thokku, it gives a different fresh taste

@proxax – There’s a green papaya chutney they serve with dhokla in Vadodara. It’s got crumbled dhokla mixed with it.

@readingrsmind shares her father in law’s recipe – Grate green papaya. Add tadka of mustard seeds, urad dal, haldi, hing, add papaya, salt and cook. Top with grated coconut.

If you loved this compilation, you will also like my post on 14 ways to cook and eat Moringa / Drumstick leaves

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What are Papaya Bars?

Papaya bars are modeled after lemon bars. There is a base of shortbread crust that is salty and buttery. The crust is topped with a tropical custard made with papaya puree.

As I have been seeing lots of papaya in smoothies lately, I wanted to try to do this! I’m thinking a thick papaya, banana, coconut situation sounds uh-mazing. Or better yet, a papaya lassi with cardamom and a dash of nutmeg.

The color, flavor and texture is all a win. I pair this papaya with a few tablespoons of wildflower honey, which I picked up on the side of the road in Ojai a few weeks ago–it makes for a killer combo.

Recipe Summary

  • 2 tablespoons light-brown sugar
  • 1/4 teaspoon ground ginger
  • 2 medium Solo papayas (14 ounces each), halved lengthwise and seeded
  • 1/4 teaspoon cayenne pepper
  • 1 lime, cut into 4 wedges

Preheat oven to 450 degrees. Stir together sugar and ginger in a small bowl. Arrange papaya halves, cut sides up, in a 10-by-13-inch baking dish. Sprinkle sugar mixture evenly over halves.

Bake, brushing papaya edges with melted sugar mixture (it will collect in well of fruit) 2 or 3 times, until mixture is bubbling and papaya edges are beginning to darken, 35 to 40 minutes.

Sprinkle each serving with a pinch of cayenne. Serve with lime wedges.


Look for papayas that are partly or completely yellow in color, depending on variety, that give slightly to pressure, but are not soft at the stem-end. Avoid papayas that are bruised, shriveled, or have soft areas. Papayas that are hard and green are immature and will not ripen properly. Uncut papayas have no smell. Papayas that are cut should smell sweet, not bad or fermented.

Serving Size: ½ papaya (140g)

Amounts Per Serving

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet.

Sweet and Savory Spiced Papaya Raisin Chutney Recipe

Chutney is a popular side dish with origins in Indian cuisines. Chutneys are extremely diverse and can include anything from what others might call a relish, salsa, or even ​jelly or jam. They can be chunky or smooth and range widely in terms of flavors and spice.

Chutneys are usually made fresh and can be made from a variety of fruits, vegetables, and spices. To make a chutney, select ingredients are mixed together then simmered slowly to blend and infuse the flavors.

Papaya is a nutritional powerhouse of a tropical fruit. They are a rich source of natural vitamin C and vitamin A and are a great source of fiber. ​Papayas are also known for their ability to aid in digestion both due to their high natural fiber content and the fact that they contain papain, an enzyme that aids in the digestion of proteins.

In this papaya raisin chutney recipe, sweet papaya gets some extra snap from warm and comforting spices, ginger, and dry mustard. Golden raisins add to the texture of the chutney. This chutney is very easy to make and goes well with chicken, pork, and even as a spread for toast. ​

Chutneys tend to be chunky by nature and this recipe is no exception. If you prefer to make a smooth sauce, simply puree the cooked and cooled mixture in a food processor before serving. You'll never go back to store-bought chutney after tasting this delicious home-cooked chutney.

*Note: When making homemade chutneys, fresh ingredients are key. While papaya can be found in grocery stores year-round, the peak season for the fruit is early summer and fall.

Here’s How to Eat Papaya in 4 Simple Ways:

Papaya is very versatile and can be enjoyed in salads, baked goods, savory meals, and even raw. The selection of the fruit is important in regards to how you plan to enjoy it.

Kapaho papayas, usually grown in Hawaii and Costa Rica, are a smaller sized version of the fruit known for their sweeter flavor and lighter yellow flesh. These papayas are best for adding into a fruit salad or enjoying plain.

Mexican papayas are larger and have a more subtle taste and darker orange flesh, making them more suitable for cooking.

Green papayas can also be eaten and are a staple in many Thai dishes and salads that add a refreshing taste to otherwise savory meals.

1. Eating Raw Papaya:

To enjoy a papaya raw, cut it in half with a sharp paring knife and scoop out the seeds from the middle. While the seeds are edible, they do have a more bitter and peppery taste that may not compliment the sweetness of the fruit’s flesh.

Rinse the hollowed out centers under cold water to clear away any pulp or left over seeds, then squeeze a fresh lemon or lime over the fruit to enhance its natural sweetness. You can now enjoy the fruit either by scooping out spoonfuls or slicing it into sections.

2. Add to a Fruit Salad:

To spice up a fruit salad, add cubes of papaya to a mix of bananas, oranges and berries and toss it all in a yogurt and lemon juice dressing for a sweet and fresh snack.

Alternatively, you can add the fruit to a mixed greens salad and even toss some of the seeds on top for an added crunch.

3. Add to a Dish:

Add the fruit to a savory dish by grinding chunks of green papaya with lime juice, sugar, garlic and tamarind juice, then adding the combination to a Vietnamese or Thai soup.

4. To Make a Dessert:

For a sweet dessert cake alternative, you can also bake a loaf of papaya bread much in the same way you’d make a zucchini or banana bread and sprinkle it with chopped nuts for an extra crunch.

About the Recipe

The recipe I&rsquom going to share with you is an authentic Lao papaya salad recipe. As much as others want to call their recipes Lao without using fermented fish sauce, I&rsquom here to take a stance that it is NOT truly a Lao recipe if you do not use fermented fish sauce. This is the heart of the recipe that provides the extra layer of umami that you won&rsquot find in any other versions.

It is best to eat the green papaya salad as soon as you dress it because the shredded papaya salad can get soggy. You can definitely prepare the ingredients for assembly, but don&rsquot mix them until you are ready to serve it.

Steps to Make It

For step-by-step recipe instructions, see how to make Green Papaya Salad.

Shopping tip: For this salad, you can try looking for very green papaya at your grocery store (either two Hawaiian papayas or one Caribbean type). However, we recommend buying one at an Asian store, simply because it's hard to tell whether a papaya is actually green or in one of the stages of ripening. Asian stores and markets sell green papayas labeled as such. Sometimes they are even sliced open so you can see it is green inside (the seeds will be white).

At this point, Thai cooks perform an optional step, bashing the shredded papaya with a pestle to bring out the juice. Another way is to place the shredded papaya in a food processor and pulse briefly.

Stir all dressing ingredients together. This dressing should be tangy–a combination of sweet, sour, spicy and salty, but more sweet than sour (this will help balance out the sharpness of the papaya).

Slice the papaya in half lengthwise and crack it open. Scrape out the seeds and discard. Then turn over each half and peel off the green skin.

Use a large-size grater to grate the papaya or shred it as they do in Thailand: simply make many long cuts into the flesh, then thinly slice off the top layer into a bowl.

Combine the green papaya with all the other salad ingredients in a large bowl, reserving the peanuts and half the fresh basil for toppings. Pour over the dressing and toss well.

Taste-test the salad. If you'd prefer it saltier, add more fish sauce or soy sauce. If you'd prefer it sweeter, drizzle over a little more honey. Toss again.

Portion out into bowls and top with the ground peanuts plus reserved basil. Enjoy!

Serving suggestion: In Thailand, Green Papaya Salad is nearly always eaten with a side of sticky rice or coconut rice. To make sticky rice, see How to Make Sticky Rice (stovetop recipe) OR Easy Sticky Rice Recipe (made in a rice cooker). To make coconut rice, see Coconut Rice (stovetop recipe) OR Coconut Rice (in a rice cooker).

Watch the video: Καλύτερο πιάτο μελιτζάνας ΠΟΤΕ - Τουρκική γεμιστή μελιτζάνα KARNIYARIK (December 2021).